Curried Zucchini Soup
Find a Conversation
| Thu, 08-07-2008 - 12:46pm |
I made this last night with our garden fresh zucchini and it was so good! I omitted the cream, it was thick and rich without it! If you want the creamier soup, I suggest using a half cup evaporated skim milk or yogurt to be SB friendly!
Curried Zucchini Soup
Recipe courtesy Emeril Lagasse
Show:
Emeril Live
Episode:
Fresh Soups 
1 tablespoon vegetable oil
1 cup chopped yellow onions
1 teaspoon minced garlic
2 teaspoons curry powder
1/2 teaspoon salt
Pinch cayenne
2 pounds zucchini, trimmed and chopped
3 1/2 cups vegetable stock
1/2 cup heavy cream (evaporated skim milk, or plain soy or regular yogurt)
Chopped cilantro, garnish
Fried pappadums, or toasted whole wheat pita triangles, accompaniment
In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.


